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Warm Pumpkin Spice Latte Dump Cake

This warm fall dessert will tickle your taste buds with its comforting Fall spices. Enjoy a fun twist by adding in a coffee flavor to make this a decadent fall treat.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Dessert, Holiday
Cuisine: American, Southern
Keyword: easy dessert, fall dessert recipe, pumpkin dump cake
Servings: 12 servings
Calories: 543kcal
Cost: $10

Equipment

  • Mixer
  • Mixing Bowl
  • 9x13 Baking Dish

Ingredients

Pumpkin Spice Latte Dump Cake

  • 15 oz canned pumpkin
  • 12 oz evaporated milk
  • 1 cup sugar
  • 3 eggs
  • 1.5 tsp pumpkin pie spice (can substitute cinnamon)
  • 2 tbsp instant coffee (optional)
  • 1 box yellow cake mix
  • 1 cup chopped pecans
  • 3/4 cup butter (sliced into 1/4" pieces)

Whipped Topping

  • 8 oz cream cheese (room temperature)
  • 1 cup heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 tsp cinnamon
  • 2 tsp instant coffee (optional)

Instructions

  • Preheat oven to 350 degrees and grease a 9x13 baking pan with cooking spray or butter.
  • Combine pumpkin puree, eggs, sugar, evaporated milk, instant coffee, and pumpkin pie spice in a large mixing bowl. Beat until blended through.
  • Spread mix evenly at the bottom of a greased 9x13 baking dish. 
  • Evenly sprinkle cake mix on top of the pumpkin mixture. 
  • Evenly sprinkle pecans on top of the cake mixture. 
  • Slice butter into 1/4" pieces, and lay on top of the mixture.
  • Bake in the oven for approximately 50-60 minutes.
  • Prepare the whipped topping while cake is baking.
  • Mix the softened cream cheese and powered sugar together. Once fluffed, add in the whipping cream, cinnamon, and instant coffee.
  • Continue to whip until mixture begins to thicken and resemble a whipped topping (may take a good 3-5 minutes of mixing).
  • Once cake is done, serve warm with a dollop of whipped topping!